Phil's Famous Stuffed Tex-Mex Burgers

                    Phil's Famous Stuffed Tex-Mex Burgers

1 1/2 lb hamburger 80/20 

1 lb ground pork

1 (4.25 oz) can minced olives

2 tbs ketchup

2 tbs Tapatio

1 1/2 tsp chili powder

1 1/2 tsp fajita seasoning
6 slices Pepper Jack cheese

8-10 oz shredded Pepper Jack cheese or feta, Blu-cheese, sharp cheddar etc...for stuffing.

5 pasilla peppers

12 slices thick cut bacon

6 onion rolls or your favorite hamburger bun

Toppings: shredded lettuce, onion, sliced tomato, avocado/guacamole, jalapenos

Tex/Mex sauce

3/4 cup sour cream

1/4 cup ketchup

1/4 cup Tapatio
1 tbs minced cilantro

Stir all ingredients together, cover and chill until ready to serve

1. Roast the peppers over an open flame until it bubbles, place the peppers in a zip-lock with a          damp paper towel and let then steam, 5-10 minutes. Peel, seed and save for later.
2. Combine first 7 ingredients. Shape mixture into 12 patties. Mold cheese into the middle of 6           patties and the top with remaining 6 patties. pinch around to seal all edges and mash slightly to         form a hamburger patty. Put patties on a tray and place in the refrigerator for 2 hours.
3. Pull patties out and let them get to room temperature.
4. Place on med/high heated grill (350-400) and cover, 4-6 minutes on each side or until done. A         minute before you pull the burgers top with bacon then cheese slices then your pasilla pepper.         Once melted pull and let set for 3-5 minutes before serving.
5. Serve on our rolls/buns.

* For the heat seekers grill some Serrano chilies (about 2 dozen) slice them up pretty small then          stuff them in the middle with the cheese and put some on top with the cheese and bacon.
   I love it this way!!! Till the next day anyway.

Sausage and Egg Hoagies

                              Sausage and Egg Hoagies

4 fresh sausage links (Italian, German, Polish your choice)

1 tbs extra virgin olive oil

1 clove garlic minced

1 lg coarsely chopped onion

1 lg coarsely chopped red bell pepper

1 tsp sugar

1/2 cup dry white wine

4 eggs

1/3 cup sour cream

Butter or margarine

4 hoagie buns

 smoked pepper sauce or your favorite pepper sauce

1. Lightly brown sausages evenly in skillet over med-high heat with 1/2 tbs olive oil

2.reduce heat to low, add wine, and cover and simmer until cooked throughout (about 15 minutes)

3. In a separate skillet, cook garlic onions and pepper in remaining olive oil over med-high heat.           Sprinkle with the sugar and cook stirring until they are caremlized.

4. Transfer cooked vegatables to pan with the sausage, cover and place over low heat to keep             warm.

5. Whisk together the eggs and sour cream in a bowl.

6. Scramble eggs in butter or margarine.

7. Serve sausages in a split hoagie bun topped with the scrambled eggs, pass the hot sauce.

   Can top with a crumbled Feta or anything you want to experiment with.

3 Peri-Peri Chicken Recipes

                            3 Peri-Peri Chicken Recipes

Peri-Peri Chicken #1

2 tbs coarsely chopped hot dry chilies

1 tsp salt

3 large cloves of garlic, crushed

1 cup sunflower oil

1 small chicken cut into 8 serving pieces

Serving Sauce

1/2 cup melted butter

1/4 cup lemon juice

1. Combine peppers, salt, garlic and half of the oil in the food processor and process until smooth

2. Pour mixture into a deep bowl and stir in remaining oil.

3. Place chicken into mixture and make sure all pieces are coated. Cover the bowl and marinate for     4-6 hours, turning once.

4. Broil chicken 2 inches away from the burner 7-8 minutes per side.

5. Melt butter with lemon juice; pour over the chicken and serve.

Peri-Peri Chicken #2

1 lb chicken tenderloins

1 cup flour. seasoned with salt and pepper

1/4 cup olive oil

3 cloves garlic, crushed

3 tbs chopped cilantro

2 tbs chicken bouillon

1 dried chile, seeded and crumbled

3 tbs lemon juice

3 tbs olive oil (for frying)

2 lbs potatoes, par broiled and quartered

Peri-Peri Basting sauce (see previous page)

1. Sprinkle chicken with the seasoned flour

2. Mix next 6 ingredients making a paste.

3. Toss chicken into the paste and coat.

4. Stir fry in the olive oil in hot frying pan for 5-8 minutes until chicken is cooked

5. Add the potatoes and peri-peri basting sauce and heat through.

6. Serve with extra peri-peri basting sauce.

7. Make a fresh salad with chopped onions,cubed avocados, diced cucumbers, cubed tomatoes,          cubed pineapple, etc.

Peri-Peri Chicken #3

1 chicken cut into serving pieces or 1/2 pound chicken meat cut into chunks

1 cup peri-peri sauce (any of the recipes from the previous page)

1/4 melted butter

1/4 cup lemon juice

1. Place the chicken in a zip lock bag, pour the peri-peri sauce inside, zip n' shake place in refrigerator for 2-3 hours.

2.Broil chicken 2 inches from the heat for 6-9 minutes on each side depending on temperature.

3. Melt butter and lemon juice with remaining peri-peri till melted and pour over chicken before           serving.

Peri-Peri Roasted Pork Loin

                             Peri-Peri Roasted Pork Loin

1 red bell pepper

4 cloves garlic

1 tsp salt

4 tbs olive oil

3 tsp peri-peri sauce (see recipes next blog page)

2-3 lb pork loin

1. Cut bell pepper into slices and place all ingredients in food processor, puree until smooth.

2. Pour marinade over the pork loin, cover and refrigerate over night.

3. Preheat oven to 350 degrees and cook pork for 40-45 minutes per pound, uncovered.

4. Slice and serve with pan juices drizzled over the top. 

Peri-Peri Sauces

                                  Peri-Peri Sauces

Peri-Peri Sauce #1

4-6 hot chilies (cayenne, pequins)

2-4 cloves garlic

2 tbs lemon juice

1 cup olive oil

dash salt

1. Remove stem from chili's and chop

2. Mince garlic

3. combine all ingredients in a glass jar place in refrigerator will keep for 30 days

Peri-Peri Sauce #2

1/2 cup olive oil

3 gloves garlic crushed

1-2 tsp dried peri-peri

1 tbs cilantro

Salt & pepper to taste

1. Place all ingredients in the food processor, process until smooth store in glass jar and refrigerate

Double Whammy Peri-Peri Sauce

1 cup olive oil

1 cup whiskey

1 handful dried cayenne or pequins

1. Combine all ingredients in a glass jar, let stand for a month or two, shake before using.

Peri-Peri Paste for Milder Taste Buds

4 tbs lemon juice

4 tbs olive oil

1 tbs peri-peri powder

1 tbs paprika

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1. Mix all above into a paste

Peri-Peri Sauce for Chicken Basting

1/2 cup olive oil

3 cloves garlic, crushed

3 tbs chopped cilantro

2 tsp chicken stock powder

2-4 tsp peri-peri powder

3 tbs lemon juice

1. Mix all above into a paste

P.T.'s Sweet-Hot BBQ Sauce

                            P.T.'s Sweet-Hot BBQ Sauce

2 8-oz cans tomato sauce

1 1/3 cup cider vinegar

1/2 cup light brown sugar

1 tsp molasses

2 tsp whole grain mustard

1 tsp garlic powder

1 tsp onion powder

1- 2 tsp crushed red pepper flakes (or 1 tsp Dave's Insanity*)

1 tsp salt

1 tsp black pepper (or more to taste)

1/2 tsp cayenne

dash of hot pepper sauce

dash of Worcestershire

Mix all ingredients in a sauce pan, cook over medium heat 10 min. or until thickens.

Put in the fridge.

* I have Dave's and 3 other HAH (hot as hell) sauces, use any you have they all work.

Tex-Mex Chicken Crunchies

                             Tex-Mex Chicken Crunchies

8-10 servings takes about 1 hour 

Ingredients

1/2 cup Bisquick original all purpose baking mix

1 lg egg

1/2 cup red enchilada sauce

2 cups crushed spicy tortilla chips

1/4 cup minced fresh cilantro leaves

6 skinned and boned chicken breast halves, cut into 1 1/2-inch pieces

1 cup vegetable oil

Ranch dressing

Barbecue sauce

Directions

Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in a separate shallow dish.

Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes.

Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce.

Grilled Lamb Ribs With Sriracha-Honey Soy Sauce

      Grilled Lamb Ribs With Sriracha-Honey Soy Sauce

Ingredients for 10 people

1 cup honey

1/2 cup butter, cut into 1/2 pieces

1/2 cup soy sauce

1/4 cup Sriracha

non stick vegetable spray PAM

3 lbs lamb ribs around 30

1 cup finely chopped green onions

2 Tbs toasted sesame seeds

Combine the honey, butter, soy sauce, Sriracha in a small saucepan. Bring to boil over medium heat. Reduce heat to low; simmer until sauce thickens slightly, stirring occasionally for about 5 minutes. Transfer 1/2 cup to a small bowl and reserve for later.

Prepare grill to medium high heat. Brush with oil.

Place ribs on the grill and sear for 8-10 minutes per side.

Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until the lamb is done.

Brush ribs with some of the reserve glaze and continue grilling for another 10 minutes or until lightly charred.

(Internal temp 130 degrees for rare to 165 degrees for medium well)

Transfer ribs to a platter and brush remaining sauce. Sprinkle with the green onions and sesame seeds. 

Phil's Clam Dip

                          Phil's Clam Dip

INGREDIENTS:

2 small packages (6 ounces total) cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 small clove of garlic, crushed and finely minced
1 can (7 oz) minced clams, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
dash ground cayenne pepper or hot pepper sauce
1 teaspoon Worcestershire sauce

PREPARATION:

Mix the cream cheese, mayonnaise, and garlic together until smooth. Add minced clams and blend in with remaining seasonings. Chill clam dip thoroughly. Serve clam dip with chips, crackers, or vegetable dippers.

Travis's Beer-Battered Onion Rings

                       Travis's Beer-Battered Onion Rings

2 cups all propose flour (1 1/2 for step #1, 1/2 cup #2)

1 Tbs plus 1 tsp baking powder

1 1/2 tsp salt

12 oz Heineken

1 lg egg

1 lg sweet onion ( Vidalia or Spanish)

salt to taste

1. Sift 1 1/2 cups of flour, baking powder and the salt into a medium bowl. Form a well in the center and pour in the beer and egg. Whisk, beginning in the center and expanding outward until a smooth batter forms.

2. Separate the onion slices into rings. Dust the rings with the remaining 1/2 cup flour.

3. In a large deep pot over med-high heat heat oil till 350 degrees on a candy thermometer. Dredge 5-6 rings in the batter and shake off the excess, and gently lower into the hot oil. After 30 seconds flip the rings over for another 30 seconds or until golden. Remove the rings with the tongs and drain them on paper towels. Place rings in oven at 200 degrees while the remaining rings are fried.

4. Sprinkle with salt and enjoy!

Loredo's Charro Beans

                                  Loredo's Charro Beans

3 Tbs safflower oil

1 1/4 cups tomatoes, rough chop and unpeeled

1/4 cup white onion finely chopped

3 serrano chilies, finely chopped

3 1/2 cups black beans in broth

salt to taste

2 oz chicharron ( fried pork skins) broken into small pieces

1. Heat the oil, add the tomatoes, onion and chilies and fry for about 5 minutes stirring to prevent sticking. Add the beans and broth a little at a time, mashing them down to a course textured puree. They should be a soupy consistency. 

3. Add salt and just before serving, stir in the chicharron pieces on each bowl

5-6 servings

Grilled Chicken with Roasted Garlic Glaze

                     Grilled Chicken with Roasted Garlic Glaze 

This is from Mr. B's Bistro in New Orleans. They were the first ones to introduce grilling to the New Orleans restaurant market back in 1979.

Ingredients

1 young fryer
2 tsp kosher salt
1 tsp cayenne
1/4 white wine
1/4 cup olive oil
1/3 cup rich chicken broth or stock
2-3 sprigs fresh thyme
1 tsp cold butter

Split the chicken and remove all bones but the wing and leg bones. Season well with salt and cayenne. Rub chicken generously with wine and olive oil. Cover and refrigerate 4 hours.
Place chicken in a low temp wood smoker cover chicken with an inverted pan or foil to allow smoke to permeate the chicken. Smoke for about 30-40 minutes or until half cooked.
Transfer the chicken skin side up to a saute pan with the chicken broth. Brush the top of the chicken with the garlic glaze and place in the oven for 10-15 minutes at 400 degrees. Remove chicken and transfer it to a warm platter.
Put saute pan with broth over med-high heat and bring to a rapid oil. Add the thyme and butter and whisk until butter has melted. Pour sauce over the chicken and serve with some grilled vegetables.

Garlic Glaze

12 heads of garlic
1/4 olive oil
1 egg
1/3 olive oil
 Salt and cayenne

Cut the tops off the garlic to expose the heads. Toss the in the 1/4 cup of olive oil the place them on a roasting pan and cover with parchment paper.
Roast at 250 degrees for about 1 1/2 hours or until garlic is tender and slightly brown.
Remove the husks from the garlic and place them in a food processor along with the egg and remaining` 1/3 cup olive oil. Add the salt and cayenne and puree until smooth

Miller's Mad Dog Chili

Miller's Mad Dog Chili 

8 poblano chilies; 
8 slices thick cut bacon; 
4 lg white onions; 
6 lg cloves garlic; 
1 lb course ground beef chuck; 
1 lb course ground pork: 
2 lbs beef round cut into 2" cubes; 
2 Tbs cayenne **
 4 Tbs chipotle chili powder; 
1 Tbs Instant espresso, 
2 Tbs semi sweet chocolate; 
2 tsp Mexican oregano;
 3 tsp cumin; 
3 tsp salt: 24 oz tomato paste; 
3 cups water; 
3 cups dark beer (Modelo)
32 oz pinto beans
**Add some Dave's Insanity to kick it up a notch

For toppings cheese, onions, jalapenos, cilantro, crackers and on and on...

1. Roast the peppers over an open flame until it bubbles, place the peppers in a zip-lock with a damp paper towel and let then steam, 5-10 minutes. Peel, seed, dice and save for later.
2. Fry the bacon in a dutch oven or wide bottom pot over medium heat until crisp. Remove and drain on a napkin and set aside.
3. Saute the onions and garlic in the bacon fat until translucent.
4. Add the meatuse a spoon to break it up any lumps Raise the heat to med-high and cook until the meat is browned, stirring occasionally.
5. Add the rest of the ingredients EXCEPT the chocolate, coffee, beans and bacon, stir well and bring to a boil, lower the heat to a med-low simmer for 21/2 hours stirring occasionally.
6. Crumble or tear the bacon toss it the beans, coffee and chocolate into the pot. Simmer for another 60-90 minutes until it becomes the consistency you like, thick or a little runny.